- Servings: 4
|1||Medium Pie or Sweet Pumpkin|
|1||Skinless, boneless chicken breast|
|¼ lb||Yellow Summer Squash or Zucchini|
|¼ cup||Canned Green Peas, drained|
|Salt & Pepper, to taste|
|½ cup||Shredded Mozzarella Cheese|
Cut off about 1/4th of top of the pumpkin. Remove seeds and membrane; cover with plastic wrap, then heat pumpkin and lid in a microwave until tender. Scoop out inside of pumpkin. Transfer the pumpkin pulp to a bowl; mash. Stir in flour, then milk. Cut chicken breast into bite-sized pieces; set aside. Chop onion and cut carrot and summer squash or zucchini into small cubes; set aside. Preheat oven to 350 degrees. In a saucepan, melt butter; saute onion and chicken. Add carrot, zucchini and green peas. Season with salt and pepper. Cook over medium heat until vegetables are tender. Add pumpkin mixture to vegetables in saucepan. Cook over low heat for 7-8 minutes. Pour the filling into the hollowed-out pumpkin; place on baking sheet, and bake for 15 minutes. After 15 minutes, remove pumpkin from oven and sprinkle mozzarella cheese on top, then place back in the oven. Bake another 5-10 minutes, or until the cheese melts. Set the whole pumpkin on a plate and serve.
Cute appetizer. Great for a party to entertain your guests.